Celery Leaf, Apple and Radish Snap Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 celery ribs with leaves, thinly sliced (reserve about 1 cup (30 g) loose celery leaves)
1 large crisp apple (Granny Smith or Pink Lady), cut into thin matchsticks
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) fresh dill, chopped
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
3 tbsp (45 ml) extra-virgin olive oil
Freshly ground black pepper to taste
Finely grated zest of 1 lemon (optional)

Show original ingredient measurements

4 celery ribs with leaves, thinly sliced (reserve about 1 cup / 30 g loose celery leaves)
1 large crisp apple (Granny Smith or Pink Lady), cut into thin matchsticks
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced (optional)
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
2 tbsp (30 ml) fresh dill, chopped
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 / 4 tsp kosher salt, plus more to taste
3 tbsp (45 ml) extra-virgin olive oil
Freshly ground black pepper to taste
Finely grated zest of 1 lemon (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the sliced celery ribs, apple, radishes, and onion (if using) in a large bowl. Add the toasted walnuts and chopped dill.
2. In a small bowl, whisk together lemon juice, white wine vinegar, Dijon, honey, and 1/4 teaspoon (1.25 ml) salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
3. Pour the vinaigrette over the salad and toss to coat. Fold in the reserved celery leaves and lemon zest (if using).
4. Taste and adjust salt, pepper, or lemon to brighten. Serve immediately.

1. Place the sliced celery ribs, apple, radishes, and onion (if using) in a large bowl. Add the toasted walnuts and chopped dill.
2. In a small bowl, whisk together lemon juice, white wine vinegar, Dijon, honey, and 1/4 teaspoon salt. Slowly whisk in the olive oil until emulsified; season with black pepper.
3. Pour the vinaigrette over the salad and toss to coat. Fold in the reserved celery leaves and lemon zest (if using).
4. Taste and adjust salt, pepper, or lemon to brighten. Serve immediately.